A zingy southwestern take on a summer classic. Be sure to take this one with you on your next picnic.


  • ½ yellow onion, chopped
  • ½ jalapeno, seeded and chopped
  • 3 cloves garlic
  • 1 (14.5 ounce) can black beans, drained
  • ½ cup + 2 tablespoons rolled oats
  • ½ cup frozen corn
  • 1 tablespoon fresh cilantro, minced
  • 2 teaspoons ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup breadcrumbs (gluten-free optional)
  • ½ teaspoon salt, or more to taste


  • Place the onion, jalapeno, and garlic in a food processor and pulse 5-6 times.
  • Add the beans, oats, corn, cilantro, cumin, curry powder, and cayenne, season to taste with salt, and pulse 8 times. Scrape down the sides of the food processor and pulse an addition 5-8 times, depending on your desired texture.
  • Drizzle a teaspoon of oil into a skillet and heat to medium.
  • Form the burger mixture into 4 equal patties. Cook the patties for 5-7 minutes on each side, or until a crust develops and the patties are heated through.
  • Remove the patties from the heat and place onto burger buns. Assemble the burger with toppings and condiments of your choice.

Ready in about 20-30 minutes
Makes 4 patties

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

Leave a Reply

Your email address will not be published. Required fields are marked *